Roasted Nutmeg Squash

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Roasted Nutmeg Squash
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
196
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie196 kcal(9 %)
Protein1.31 g(1 %)
Fat11.86 g(10 %)
Carbohydrates24.08 g(16 %)
Sugar added8.73 g(35 %)
Roughage2.27 g(8 %)
Vitamin A151.76 mg(18,970 %)
Vitamin D0 μg(0 %)
Vitamin E0.33 mg(3 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.02 mg(2 %)
Niacin1.32 mg(11 %)
Vitamin B₆0.23 mg(16 %)
Folate25.36 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C15.82 mg(17 %)
Potassium515.83 mg(13 %)
Calcium59.3 mg(6 %)
Magnesium48.07 mg(16 %)
Iron1.09 mg(7 %)
Zinc0.21 mg(3 %)
Saturated fatty acids7.34 g
Cholesterol30.53 mg

Ingredients

for
6
Ingredients
2 medium Acorn squash (halved and seeds removed)
6 tablespoons butter (divided)
6 tablespoons brown sugar (divided)
1 ½ teaspoons ground Nutmeg (divided)
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
Nutmegsalt

Preparation steps

1.
Preheat oven to 350º F. Line a rimmed baking sheet with parchment paper,
2.
Turn acorn squash upside down onto prepared baking sheet. Bake until it the squash begins to soften, approximately 30 to 45 minutes.
3.
Remove squash from the oven and turn so the flesh is facing upwards. Divide butter and brown sugar evenly among squash. Sprinkle with a pinch of nutmeg and season to taste with salt and pepper.
4.
Return squash to the oven and bake an additional 30 minutes. or until squash is cooked through and soft when pierced with a fork. Serve.